Thai chicken and spinach curry
This makes a tasty and healthy midweek meal
Preparation time: 10 minutes
Cooking time: 20 minutes
1 tbsp oil
500g chicken breast, sliced
50g Thai green curry paste
300g chestnut mushrooms, halved
400ml tin reduced-fat coconut milk
100g frozen peas
260g bag spinach
juice 1 lime
handful of coriander, chopped
1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes.
2. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.
3. Stir in the spinach and cook until just wilted. Add the lime juice, season to taste and then sprinkle with the coriander. Serve with cooked brown basmati rice.
Try using Thai red curry paste instead of green and replace the peas with green beans.
Recipe and image courtesy of discoverspinach.co.uk